The morning news. [volume] (Savannah, Ga.) 1887-1900, 1887-07-04
Canning Fruits-Hints About 1t.


Every housekeeper ought to know how to
can fruit and vegetables, because Che canned
article, if The canning is well done, are much
better when done at home than at factories,
and, besides, one has more confidence in the
home-prepared article. The Democrat has
an article which contains some valuable
hints on canning fruits. In the first place,
the fruit to be canned must be perfectly
sound and not even day overripe, espe-
cially currants and berries; neither should
the small fruit be allowed to stand overnight
after picking, if it can be avoided. The
fruit should be picked over very carefully
and, if absolutely necessary, may be rinsed
quickly through water and thoroughly
drained; but the flavor will be much better
if it be not. Before beginning operations
have everything ready; the fire just right
your jars perfectly clean and ready at hand,
the tops and rubbers where there will not be
a second lost in getting them when needed /;
for much of the success of the process de
ponds on the expedition with which the tops
are put on and screwed down after the jars
are filed The jars and the covers should
both be hot Have kettle of hot water on
the stove and when the fruit is ready to be
put in the jars plunge the jar in it so that
the water will touch the outside and the in
side at the same time, and then stand the
jar in a dish-pan about a quarter full of hot
water, which should have been already placed
on table convenient to the stove, with the
preserving kettle, a silver or wooden spoon,
an earthen cup with a handle, and, if you
have it, a can-filler. Set two or three heated
jars in the pan at the same time. The covers
should be in a smaller kettle of hot water
on the stove. Fill the jar with the hot fruit,
run the spoonhandle down on all sides to let
out the air, and then fill to the brim with
the hot syrup; put on the rubber, take the
cover from the hot water and screw on
tightly AS the fruit cools screw down
again, and when cold try again, as the glass
contracts in cooling, and it is necessary that
they should be air-tight II is a good plan
to set the jars as soon as filed into another
pan of water, to prevent staining the table,
and also that the juice may not harden on
the outside if any has run over. Always be
careful to have the right cover and rubber
for each jar A good plan is always to put
the rubber inside the jar and screw the top
on as soon as it has been emptied and prop
erly washed. There can then be no mis-
take when it is needed the second time.
Bottles should always be thoroughly cleaned
when emptied, also the corks belonging to
them, and they will then be ready when
they are needed for catchup, etc. Wide
mouthed bottles can be used for fruits
These, also, should be hot when filed and
the sealing done Immediately. When tin
cans are used for tomatoes, corn, etc, they
should be put in cold water as soon as filled
and soldered Immediately. For canning
small fruits good rule is to allow one third
of sugar to pound of fruit. Put water to
the sugar, in the proportion of about tea
cupful of water to each pound of sugar,
make into a syrup and skim carefully. Add
the fruit, let it boil ten minutes and it will
be ready for canning. For pears peaches,
cages, etc, allow about the same quantity
of sugar as for raspberries; pie-plant will
need full half-pound of sugar to pound
of stalk. Peaches should be pared and can
be canned whole or in halves. Pears should
be canned whole, and if dropped immedi-
ately into cold water when pared will not
turn black; cages and plums should have the
skin pricked with needle to prevent burst
ing.